“Revitalize Your Evening: A Spicy, Low-Carb Indian Dinner for Energy and Clarity”

Allergens

None

Ingredients

• 1 cup cauliflower rice 1 cup chopped spinach 2 cups sliced bell peppers (assorted colors) 1 small red onion, thinly sliced 1/4 cup fresh cilantro, chopped 1 cup canned chickpeas, drained and rinsed 1 tbsp olive oil Spices: 1 tsp garam masala, 1 tsp turmeric, 1 tsp ground coriander, 1/2 tsp cayenne pepper, salt to taste

Instructions

1. In a large pan, heat the olive oil over medium heat. Add sliced onions and cook for 3 4 minutes until they start to soften.
2. Stir in the spices (garam masala, turmeric, ground coriander, cayenne pepper) and cook for another minute until fragrant.
3. Add the chopped spinach, sliced bell peppers, and cauliflower rice to the pan. Cook for 6 7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
4. In a separate pan, heat up the canned chickpeas with a little water until warm. Mash them roughly with a potato masher or fork, creating a chunky hummus like consistency.
5. To serve, divide the vegetable mixture into two bowls and top each with the mashed chickpeas. Garnish with chopped cilantro for a burst of color and freshness.

Chef’s Insight

Adding a dollop of Greek yogurt or coconut cream on top can add a cooling element and extra protein boost.

Notes

Pair this dinner with a refreshing mint tea or cucumber water for an extra touch of rejuvenation.